ECTS - Free Ceramic Forming
Free Ceramic Forming (ART252) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Free Ceramic Forming | ART252 | Fall and Spring | 3 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| None |
| Course Language | Turkish |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Drill and Practice. |
| Course Lecturer(s) |
|
| Course Objectives | |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | The ceramic clay; using clay for freehand forming; creating unique ceramic forms without restricting the individual creativity; creating two- or three-dimensional free-form designs using the ceramic clay. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | What is ceramics, its contributions to human life and its importance, and a brief review of the place of ceramic art in the history of art, ceramic tools from past to present, general information about national and international ceramic artists. General explanation of course content knowledge. Giving information about course content and materials. | |
| 2 | Getting acquainted with ceramic clay, getting to know the ceramic material and shaping tools. General explanation of basic ceramic techniques. | Preparing the necessary material for the class |
| 3 | Knowledge of basic ceramic shaping techniques and their application with examples. 1. Finger method 2.Sausage technique 3.Plate technique 4.Border technique 5. Dyeing and firing knowledge. | |
| 4 | Making the sketch design for the targeted actual work. | |
| 5 | Implementation of the prepared sketches in line with the selected technique/techniques. | |
| 6 | Implementation of the prepared sketches in line with the selected technique/techniques. | Sketching |
| 7 | Midterm | |
| 8 | Knowledge of the harmony between negative and positive forms. Composition knowledge and practice of two or more different forms. | Practicing |
| 9 | Implementation of the prepared sketches in line with the selected technique/techniques. | Practicing |
| 10 | Implementation of the prepared sketches in line with the selected technique/techniques. | Practicing |
| 11 | Relief work. Implementation of the sketches they designed. | |
| 12 | Relief work. Implementation of the sketches they designed. | |
| 13 | Completion of the work done (drying, painting, glazing…) | |
| 14 | Biscuit baking, dyeing and final baking of the works. | |
| 15 | Exhibition preparations and exhibition of the works done. | Exhibition preparations. |
| 16 | General Evaluation of the work done in the whole semester and the general situation of the course. |
Sources
| Other Sources | 1. Arcasoy, A. (1983). Seramik Teknolojisi. İstanbul: M.Ü., G.S.F., Seramik Bölümü Yayınları, No:1. |
|---|---|
| 2. Barnard, M. (2002). Sanat Tasarım ve Görsel Kültür. Ankara: Ütopya Yayınları. | |
| 3. Fischer, E. (1995). Sanatın Gerekliliği. (Çev: Cevat Çapan). İstanbul: Payel Yayınları. | |
| 4. Flynn, M. (2002). Ceramics Figures. London: A&C Black. | |
| 5. Mansfield, J. (1991). Salt-Glaze Ceramics. London: A&CBlack. | |
| 6. May, R. (2001). Yaratma Cesareti. İstanbul: Metis Yayınları. | |
| 7. Mülayim, S. (1994). Sanata Giriş. İstanbul: Bilim Teknik Yayınevi. | |
| 8. Tansuğ, S. (1988). Sanatın Görsel Dili. İstanbul: Remzi Kitabevi. | |
| 9. Yılmabaşar, J. (1980). Jale Yılmabaşar Seramikleri ve Yöntemleri. Ankara: Türk Tarih Kurumu Basımevi. | |
| 10. Watson, O. (2004). Ceramics From Islamic Lands. London: Thames&Hudson. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 15 | 10 |
| Laboratory | - | - |
| Application | 12 | 40 |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 20 |
| Final Exam/Final Jury | 1 | 30 |
| Toplam | 29 | 100 |
| Percentage of Semester Work | 70 |
|---|---|
| Percentage of Final Work | 30 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | |||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | |||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | |||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | |||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | |||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | |||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | |||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | |||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | 12 | 2 | 24 |
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 6 | 2 | 12 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 6 | 6 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 100 | ||